Food handling practices in restaurant kitchens in Ireland are good, but the level of food delivery inspections is poor, according to a new study of food safety knowledge.
The report, commissioned by Safefood, the Food Safety Promotion Board, and based on a survey of 200 restaurants North and South, found that almost 99 per cent had designated hand-washing sinks with hot water and soap.
However, there were potential shortcomings in cross-contamination with dishcloths, inadequate systems for inspection of deliveries and some structural and physical hygiene deficiencies.
The report said that kitchen managers had a high level of knowledge of the correct procedures for keeping food hot.
Ninety-two per cent knew that the current minimum temperature recommended for food held in a bain-marie was 63 degrees and 74 per cent checked the temperature of this food.
Most kitchen managers (97 per cent) knew the recommended chill storage temperature and 92 per cent reported having a thermometer in the fridge.
A survey of the temperature of fridges showed they were operating within the recommended range.
However, the research carried out by Teagasc and the University of Ulster found that food delivery inspection systems varied considerably.
"Only 42 per cent of kitchen managers reported that every delivery was checked. Food delivery inspections should be comprehensive and include inspection of vehicles, personnel, 'best before' and 'use by' dates, packaging and temperature of the product."